Indian Butter Chickpeas
A rich and creamy vegetarian dish, these Indian Butter Chickpeas simmer in a spiced tomato-butter sauce for the ultimate comfort food. Packed with protein and fiber, they’re easy to make, flavorful, and perfect with rice or naan.
Equipment
- 1 large high-sided skillet or sauté pan
- 1 wooden spoon or spatula
- 1 Chef’s Knife
- 1 Cutting board
- 1 Measuring Spoons Set
- 1 Measuring Cups Set
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 1 teaspoon kosher salt divided
- ½ cup tomato paste
- ½ serrano chili seeded and finely chopped
- 1 tablespoon fresh ginger grated or finely minced
- 2 cans 14.5 oz each chickpeas, drained and rinsed
- ⅛ teaspoon baking soda
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder or ¾ teaspoon paprika + ¼ teaspoon cayenne
- 1 cup heavy cream
- 1 tablespoon dried fenugreek leaves kasoori methi, optional
- ¼ cup fresh cilantro finely chopped
- Cooked jasmine rice or naan for serving
Instructions
- Melt and Sauté Aromatics: Begin by placing a large, high-sided skillet or sauté pan over medium heat. Add the butter and allow it to melt slowly until it begins to bubble and release its nutty aroma. Stir in the finely chopped onion along with half a teaspoon of salt, which will help draw out moisture and encourage the onion to soften more quickly. Cook gently, stirring every couple of minutes, until the onion turns translucent and lightly golden, about 7 minutes. At this stage, the onion should be tender enough to easily break down under your spoon.
- Build the Tomato Base: Spoon the tomato paste into the softened onions, stirring constantly so it integrates evenly into the butter mixture. Allow the tomato paste to cook for 4 to 5 minutes, moving it around the pan often so it doesn’t scorch. This extra cooking step is essential—it deepens the flavor, removes any raw acidity, and develops a rich, caramelized tomato backbone that will form the heart of the sauce.
- Infuse with Heat and Spice: Add the finely chopped serrano chili and the freshly grated ginger to the pan. Stir continuously for about a minute, just until the sharp, spicy fragrance of the chili and the warm, citrus-like aroma of ginger rise from the skillet. At this point, the tomato paste may begin to stick slightly to the pan, which is a sign that the flavors are concentrating perfectly.
- Soften and Season Chickpeas: Tip the drained chickpeas into the skillet and sprinkle over the small pinch of baking soda. The baking soda helps tenderize the chickpeas as they simmer in the sauce, giving them a softer texture without losing their shape. Stir well to coat the chickpeas in the aromatic tomato mixture. Immediately follow with the garam masala, ground cumin, and Kashmiri chili powder (or the paprika-cayenne blend). Toast these spices in the pan for about 30 seconds, stirring constantly, until their earthy fragrance blooms. This short toasting step releases their essential oils and ensures the flavor penetrates the dish deeply.
- Simmer with Creamy Goodness: Pour in the heavy cream, stirring slowly to blend it into the spiced tomato-chickpea mixture. Add the dried fenugreek leaves if using, crumble them slightly between your fingers before sprinkling them in for maximum flavor release. Stir in the remaining ½ teaspoon of salt along with 1 cup of water, which will loosen the sauce into a smooth consistency. Bring the mixture to a gentle simmer over medium-high heat, then immediately reduce the heat to low. Allow the chickpeas to bubble softly in the sauce for 10 to 15 minutes, stirring every few minutes to prevent sticking. As it simmers, the sauce should thicken to a silky, spoon-coating consistency, and the chickpeas should become tender while absorbing the spiced flavors.
- Taste and Adjust Seasoning: Once the sauce has thickened, taste a spoonful and adjust with additional salt if needed. The final flavor should be a balance of tangy tomatoes, warm spices, and a mellow creaminess from the butter and cream. If you prefer more heat, you can stir in a pinch of extra chili powder at this stage.
- Finish with Fresh Herbs and Serve: Turn off the heat and stir in the chopped fresh cilantro for brightness and freshness. The vibrant green flecks will contrast beautifully with the deep orange sauce. To serve, divide warm jasmine rice or fluffy naan across plates or bowls, then spoon the butter chickpeas generously over the top. Garnish with extra cilantro if desired, and enjoy the dish while it’s hot and aromatic.
Notes
- Use Kashmiri chili for authentic color and flavor, but paprika with a touch of cayenne works as a quick substitute.
- A small pinch of baking soda softens canned chickpeas beautifully without breaking them down.
- Toasting tomato paste and spices before adding cream develops a deeper, richer sauce.
- Heavy cream balances the spices and adds silkiness, but coconut cream can be used for a dairy-free option.
- Dried fenugreek leaves add a unique nutty, herbal note but can be left out if unavailable.
- Fresh cilantro at the end brightens the dish and enhances flavor balance.
- Always simmer the sauce on low to allow flavors to meld without scorching.
